Mushy peas

by Ed Halmagyi


  • 2 eschalots, finely sliced
  • 2 cloves garlic, minced
  • 75g unsalted butter
  • 1 cup chicken stock
  • 2 cups frozen peas
  • 2 tsp cider vinegar
  • ¼ bunch mint, finely chopped
  • salt flakes and freshly-milled black pepper


1 Set a medium saucepan over a moderate heat and sauté the eschalots and garlic in butter for 4 minutes, until well-softened. Add the stock and bring to a boil.
2 Mix in the peas and cook for 5 minutes, until softened, then add the vinegar and mint and simmer for 1 more minutes. Transfer to a food processor and pulse until coarsely crushed. Season with salt and pepper then serve.

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